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STANDARD 17468
Second edition
2023-11
Microbiology of the food chain —
Technical requirements and guidance
on the establishment or revision of a
standardized reference method
Microbiologie de la chaîne alimentaire — Exigences et
recommandations techniques pour le développement ou la révision
d'une méthode de référence normalisée
Reference number
ISO 17468:2023(E)
© ISO 2023
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ISO 17468:2023(E)
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© ISO 2023
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Published in Switzerland
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© ISO 2023 – All rights reserved
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ISO 17468:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Technical procedure for standardizing a new reference method.3
4.1 General . 3
4.2 Technical steps . 3
4.2.1 Step 1: Method(s) selection (mandatory) . 3
4.2.2 Step 2: Method(s) optimization (optional) . 4
4.2.3 Step 3: Method(s) evaluation study (recommended) . 4
4.2.4 Step 4: “Real life” study (recommended) . 5
4.2.5 Step 5: Selection of one candidate reference method for further validation
(mandatory) . 5
4.2.6 Step 6: Interlaboratory study (mandatory) . 5
5 Technical procedure for revising a standardized reference method .7
Annex A (informative) Flow chart on technical steps for the establishment or revision of a
standardized reference method.9
Annex B (informative) Guidance on optimization studies to compare two options in the
development of a new standardized reference method or for its revision .10
Bibliography .13
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© ISO 2023 – All rights reserved
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ISO 17468:2023(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been est
...